Cheese Stuffed Mushroom Caps 20 large white mushrooms (2 to 2½ inches in diameter) ½ cup finely chopped plum tomatoes ¼ cup finely chopped green onions ½ cup grated cheddar cheese ½ cup grated Swiss cheese 1 tbsp. lemon juice ¼ cup miracle whip ¼ cup mayonnaise 1 clove garlic crushed ½ tsp. Herbes de Provence ½ tsp. lemon herb seasoning by Mrs. Dash ½ tsp. lemon pepper seasoning ¼ tsp. salt ¼ tsp. pepper 1 tbsp. dried parsley ½ cup Parmesan cheese grated Pre-heat oven to 400°
Pecan Thumb Print Cookies 1 cup d,Or Co-op butter ½ cup brown sugar 2 cups enriched all-purpose Co-op flour 2 d’Or Co-op eggs separated ¼ tsp. salt 1 tsp. almond extract 2 cups enriched all-purpose Co-op flour 2 cups finely chopped nuts 1 cup pure Co-op jam (I used cherry but any flavour will work) Preheat oven to 350°F and line cookie sheets with parchment paper. In a large bowl, beat the butter and brown sugar until fluffy. Add the egg yolks, salt and almond extract and bea
Lemon Poppy Seed Slice and Bake Cookies 1 cup unsalted d’Or Co-op butter ⅔ cup icing sugar 2 d’Or Co-op egg yolks ⅛ tsp. salt zest of 2 fresh lemons ¼ cup poppy seeds 2 cups enriched Co-op all-purpose flour Beat the butter in a large bowl with an electric mixer until smooth. Add the icing sugar and beat until smooth and fluffy. Beat in the egg yolks one at a time, add the salt, lemon zest and the poppy seeds. Beat just until incorporated, then add the flour and beat again un
Nona’s Shortbread Cookies 2 cups d’Or Gold softened butter ½ cornstarch 1 cup icing sugar 3 cups enriched Co-op all-purpose flour ¼ tsp. salt Preheat oven to 350°F and line cookie sheets with parchment paper. In a large bowl beat the butter with an electric mixer until very light and fluffy. Add the cornstarch and beat until well combined then add the icing sugar ½ cup at a time beating after each addition. Add the salt and flour 1 cup at a time until well incorporated and
Raspberry Filled Linzer Cookies ⅔ cup almond powder (small packages available ready to use in all Co-op grocery stores) ½ cup light brown sugar (divided) 2½ cups enriched Co-op all-purpose flour ½ tsp. baking powder ½ tsp. salt ¼ tsp. cinnamon 1 cup d’Or unsalted Co-op butter 1 d’Or co-op egg 1 tsp. vanilla 1 tbsp. icing sugar 1 jar pure Co-op raspberry jam Heat oven to 350°F and line cookie sheets with parchment paper. In a small bowl combine the almond powder and ¼ cup of t
Fill your home with the Christmas spirit by baking some of these great cookie recipes. Your children will love it, and it is a great way to spend time with you family this holiday season. This time of year always brings me joy. This year, however, my feelings are tempered by the recent loss of my dear brother. I miss him terribly and my sadness will endure for a long time. I take comfort in the secure knowledge that I will see him again, and that is related to the reason we
Cherry Pie One recipe for a double piecrust 2 -14 oz. cans of Co-op pitted Bing Cherries in heavy syrup drained with ⅓ cup of the syrup reserved and set aside ¾ cup white sugar 3 tbsp. quick cooking tapioca ⅛ tsp. salt 1 tbsp. fresh lemon juice ¼ tsp. almond extract ½ tsp. vanilla extract 2 tbsp. butter Prepare the pie pastry in advance and divide into two equal sized disks. Preheat oven to 425°F Roll out 1 pastry disk on a well-floured surface to a 12-inch round. Transfer t
Pie is a must this holiday season. I double dare you to be stressed out with a piece of delectable pie in front of you waiting to be devoured.
I am certain Pi would have enjoyed a slice of pie while ship wrecked in the Pacific ocean for 227 days with a Bengal tiger as his only companion. Today nouvelle cuisine has taken pie to a new level of fusions and complex ingredients, but it is my belief that the humble pies are still our favorites.
Everything is better in a crust.